S. 2: Disciplina dei tipi e delle caratteristiche degli sfarinati, del pane e della pasta

This procedure concerns the regulation of the types and characteristics of flours, bread, and pasta. It aims to establish standards for these food products, ensuring quality and consistency for consumers. This regulation affects producers, distributors, and consumers of flour, bread, and pasta. It may lead to changes in product labeling, ingredients, and production methods.